In a stand mixer, add 1 cup of room-temperature unsalted butter along with ¾ cup granulated sugar and ¾ cup brown sugar. Beat on medium-high speed for about 5 minutes until light and fluffy.

Add 2 large room-temperature eggs to the butter mixture, one at a time, mixing well after each addition. Mix in 2 teaspoons of vanilla extract until everything is well combined.

In a separate bowl, sift together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon cornstarch, and ½ teaspoon salt. Gradually incorporate this dry mixture into the wet ingredients on low speed.

Gently fold in 1 cup of semi-sweet chocolate chips and ½ cup of colorful Easter sprinkles into the dough.

Using a 4-ounce cookie scoop, portion the dough into generous balls and encase a Peeps marshmallow in the center.

Refrigerate the stuffed dough balls for at least 2 hours to firm up.

Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.

Bake the cookies in the preheated oven for 14-16 minutes or until the edges are golden brown and the centers look slightly underbaked.

Let the cookies cool on the baking sheets for about 20-30 minutes before transferring them to a wire rack.